Try this Butterscotch Cranberry Sauce recipe, or contribute your own.
Suggest a better descriptionIn a heavy saucepan combine the brown sugar, the corn syrup, the butter, the cream, and the salt, bring the liquid to a boil, stirring, and simmer the mixture for 5 minutes. Add the cranberries and simmer the mixture, stirring occasionally, for 5 minutes, or until the berries have burst and the liquid is reduced to about 1 1/2 cups. Serve the sauce warm over ice cream. Makes about 1 1/2 cups. Gourmet November 1991
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1461 | ||
Calories from Fat: 1443 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 160.3g | 214 % | |
Saturated Fat 101.2g | 506 % | |
Monounsaturated Fat 42.2g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 447.9mg | 138 % | |
Sodium 48.6mg | 2 % | |
Potassium 104.5mg | 3 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 10.5g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1461
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